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NEW YEARS EVE MENU
FRIDAY DECEMBER 29- SUNDAY DECEMBER 31
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SOUPS & SALADS
Insalata Caprese 16
mozzarella di buffalo, vine tomato, basil, cracked pepper, extra virgin olive oil
Insalata Barbabietola 13
arugula, baby kale, diced beets, goat cheese, vinaigrette
Tortellini in Brodo 15
hand made tortellini filled with veal and prosciutto cotto in a chicken broth
Minestrone Soup 10
rustic italian vegetable soup
APPETIZERS
Antipasto Italiano 16
calabrese, salumi, prosciutto di parma, provolone, olives, accompaniments
Carpaccio 19
thinly sliced seared new york, capers, brandy mustard zabaglione, parmigiano
Baked Scallops 16
aromatic herbs, breadcrumbs, butter laced garlic, crostini, arugula salad
Bruschetta Classica 12
toasted bread, diced vine ripe tomato, garlic, Italian parsley, oregano, basil
Fresh Oysters 18
half dozen oysters, lemon wedge, mignonette
PASTAS
Gnocchi alla Lauretta 18
fatto a mano, ricotta, lauretta’s tomato sauce, touch of cream
white wine
Linguini alla Vongole 23
manilla clams, zucchini, cherry tomatoes, spring onions, garlic, italian parsley,
white wine
Lasagna 21
fatto a mano, baked, ricotta cheese, veal, lauretta’s tomato sauce, mozzarella
Seafood Ravioli 29
fatto a mano, lobster, crab, scallop, shrimp filling, cream dill sauce
ENTREE'S
Lauretta’s Baked Eggplant Parmigiana 21
rice flour, mozzarella, fresh basil, lauretta’s tomato sauce, parsley
Lobster Tails 52
two 5 oz atlantic lobster tails, butter laced, butterflied, served with with ciambotta a traditional slow cooked vegetable stew from campania
Scampi alla Bussola 59
sweet icelandic scampi, butter laced, butterflied, served with with ciambotta a traditional slow cooked vegetable stew from campania
touch of cream, served with spaghetti marinara
Chicken Parmigiana 28
free-range, breaded cutlet, mozzarella, mushrooms, lauretta’s tomato sauce,
touch of cream, served with spaghetti marinara
Veal Noci 35
veal new york, fino-sherry, walnut sauce, served with ciambotta a traditional slow cooked vegetable stew from campania
served with ciambotta a traditional slow cooked vegetable stew from campania
Lamb Sirloin 42
marinated in thyme, rosemary, with a sweet vermouth mint sauce,
served with ciambotta a traditional slow cooked vegetable stew from campania
$80 per person
LAURETTA'S CELEBRATION MENU
$80 per person
Course One
Tortellini in Brodo
hand made tortellini filled with veal and prosciutto cotto in a chicken broth
Course Two
Carpaccio
thinly sliced seared new york, capers, brandy mustard zabaglione, parmigiano
Baked Scallops
aromatic herbs, breadcrumbs, butter laced garlic, crostini, arugula salad
Insalata Caprese
mozzarella di buffalo, vine tomato, basil, cracked pepper, extra virgin olive oil
Course Three
Lemon Sorbetto
Course Four
Seafood Ravioli
fatto a mano, lobster, crab, scallop, shrimp filling, cream dill sauce
Veal Noci
veal new york, fino-sherry, walnut sauce, served with ciambotta a traditional slow cooked vegetable stew from campania
served with ciambotta a traditional slow cooked vegetable stew from campania
Lamb Sirloin
marinated in thyme, rosemary, with a sweet vermouth mint sauce,
served with ciambotta a traditional slow cooked vegetable stew from campania
Course Five
Salted Caramel Gelato
Tiramisu